Pumpkin Everythang!
It’s another October and time again for pumpkins. This month get more challenging as the years
go by. So I have to get very creative with what I come up with. A few months
ago I made a delicious sweet potato onion hamburger bun. I decided to try my
luck with the same recipe with a few more modifications and some fresh pumpkin.
This recipe is coming a little early because hurricane
Mathew should be here by tomorrow Tuesday. I am not sure if we will have
electricity or internet, so I figure I’ll do my blog post in the calm before
the storm. Because of this storm I actually made my recipes super early in
order to make sure I got good lighting for the videos and photos, can’t take
any chances.
As per usual, pumpkin in a bread or pastry ends up adding
more color and sweetness than anything else. I actually wanted to top the bun
with some roasted pumpkin seeds, but the grocery store had no pumpkin seeds so
I settled for sesame. The buns are so
beautiful, the color is extremely vibrant and rich, it has a lovely sweetness
form the honey and naturally from the pumpkin, then the onion and garlic flavor
finish it off nicely.
The same day I made these buns, we made jerk pork sandwiches
with them and had them as rolls with some red peas soup. Everyone has been
eating them as a side with everything. They are very delicious. When you try it
and realize how easy it is to make burger buns at home and how veggies can be
snuck right in. You might not go back to regular flour buns.
Ingredients printable recipe
1 package (2
½ tsp) dry active yeast
½ cup warm
water
½ cup flour
1 ½ cup
cooked pumpkin
½ cup minced
onion
3 tsp honey
½
teaspoons salt
1 large egg
3
tablespoons salted butter (melted)
3 to 4 ½ cups
flour
To top
1 egg
1 tablespoon
water
2 garlic
cloves shredded
Sesame seeds
to garnish
Instructions : video
Greedy tips:
- I do not boil the pumpkin as you would a potato; they would get way too soggy. Pressure cooking to me is the best option. Pressure cook them for 5-8 minutes with ½ cup of water.
- Other options would be to microwave, or bake them. I added flour until I got the right supple dough consistency. The water content in the pumpkin may vary for persons so it’s best to add enough flour until you get nice soft slightly sticky dough. I used about 4 ½ cups of flour for my pumpkin buns. My cooked pumpkin was very wet.
- If you like when your rolls touch allow them to rise until they press against each other. If you rather they not touch make sure to use two trays and space them out accordingly.
Xoxo Greedygirl
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